Preheat oven to 350F.
Spray generously the inside of 12- 4 oz mason jars or 6- 8 oz mason jars. The 4 oz is great for kids and/or portion control and the 8 oz jars are more like a portion of a typical slice of cake.
Place greased mason jars on a rimmed baking sheet.
In a large bowl, whisk together coconut sugar, melted coconut oil, shredded carrots, eggs, vanilla, cinnamon, and ginger.
Next add in flour, baking powder and baking soda and stir until combined.
Pour batter into each mason jar until it is 2/3 full. The batter should not come up to the neck of the jar. Don’t overfill the jars, otherwise, the batter will overflow.
Bake 25 minutes for 4 oz jars and 30 min for 8 oz jars or until golden brown and toothpick inserted into center comes out clean.
Remove jars from oven and let cool. Once cooled, frost cakes with cream cheese frosting (recipe below) or frosting of choice.